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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Synsepalum dulcificum
A West African berry containing miraculin, a glycoprotein that makes sour foods taste sweet for up to 2 hours.
Miracle Berry (Synsepalum dulcificum) is a West African fruit containing the glycoprotein miraculin, which temporarily modifies sour taste perception to sweet. It is used for taste alteration, chemotherapy-related dysgeusia, and as a natural sweetener for diabetes management. The berry also provides polyphenols, flavonoids, and vitamin C with antioxidant properties.
Miraculin binds to the sweet taste receptor T1R2/T1R3 on the tongue at neutral pH but remains inactive. Upon exposure to acidic stimuli (e.g., citrus), the protein undergoes a conformational change that activates the receptor, producing a sweet sensation. This effect lasts up to 2 hours and does not involve glucose metabolism, making it suitable for glycemic control. Additional polyphenolic compounds contribute to antioxidant activity via free radical scavenging.
A West African berry containing miraculin, a glycoprotein that makes sour foods taste sweet for up to 2 hours.
Miracle Berry (Synsepalum dulcificum) is a West African fruit containing the glycoprotein miraculin, which temporarily modifies sour taste perception to sweet. It is used for taste alteration, chemotherapy-related dysgeusia, and as a natural sweetener for diabetes management. The berry also provides polyphenols, flavonoids, and vitamin C with antioxidant properties.
Miraculin binds to the sweet taste receptor T1R2/T1R3 on the tongue at neutral pH but remains inactive. Upon exposure to acidic stimuli (e.g., citrus), the protein undergoes a conformational change that activates the receptor, producing a sweet sensation. This effect lasts up to 2 hours and does not involve glucose metabolism, making it suitable for glycemic control. Additional polyphenolic compounds contribute to antioxidant activity via free radical scavenging.